RU2481017C1 - Method for preparation of preserves "home-made cutlets with sour cream sauce and tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, beef, raw beef tallow and bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. French beans and greens are cut, frozen and mixed to produce garnish. Then one performs wheat flour sauteing in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, wheat flour and sunflower flour mixing with sour cream, tomato paste and the remaining salt to produce a sauce. The cutlet, garnish and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: beef - 174.84-179.01, pork - 86-108.15, beef raw tallow - 6.9, chicken eggs - 3.79, melted butter - 25.86, bulb onions - 8.07-8.17, French beans - 568.97, greens - 17.24, wheat bread - 44.83, wheat crumbs - 13.79, wheat flour - 5.2, sunflower flour - 9.9, tomato paste in conversion to 30% of dry substances content - 8.62,sour cream - 50.5, salt - 12, black hot pepper - 0.34, water till the target product is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of preparing canned food "Homemade cutlets with sour cream with tomato", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and beef raw fat, blanching and chopping onions, mixing the listed ingredients with chicken eggs , part of the salt and black bitter pepper to obtain the forcemeat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing with Harn and green beans, sautéing in ghee flour mixing sugar beans, vegetables, flour, tomato paste and the remainder of the salts, packing cutlets, and the resulting mixture of sour cream, sterilization and sealing (RU 2362449 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned food preparation method “Homemade cutlets with sour cream and tomato sauce”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onion, mixing the listed ingredients with chicken eggs, part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and freezing sa haricot beans and greens, straining wheat flour in ghee, packing the listed components, sour cream, tomato paste and the rest of the salt, sealing and sterilizing, according to the invention, before packing, separately mix sugar beans and greens to obtain a side dish and wheat flour, sour cream, tomato paste and the rest of the salt to obtain a sauce, the composition of which is additionally introduced sunflower flour, which is mixed with drinking water before mixing and allowed to swell, and the components are used use in the following ratio of costs, parts by weight:

beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 sugar bean 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 sunflower flour 9.9 tomato paste, in terms of 30% solids content 8.62 sour cream 50,5 salt 12 black pepper 0.34 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared wheat bread, preferably stale, is soaked in drinking water in a ratio by weight of 2: 3 and cutted.

Prepared beef, pork, raw beef and onions are chopped.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground black pepper to obtain minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared sugar beans and greens are cut, frozen and mixed in the recipe ratio to obtain a side dish.

Prepared wheat flour is sautéed in ghee.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

Wheat and sunflower flour in a recipe ratio are mixed with sour cream, tomato paste and the rest of the salt to obtain a sauce.

Cutlets, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of preparing canned food "Homemade cutlets with sour cream and tomato sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the listed ingredients with chicken eggs, some salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing sugar beans and greens, sautéing in clarified butter, wheat flour, packing of the listed components, sour cream, tomato paste and the remaining part of the salt, sealing and sterilization, characterized in that before packing they separately mix the sugar beans and greens to obtain a side dish and wheat flour, sour cream, tomato paste and the remaining part of salt with obtaining the sauce, the composition of which is additionally injected with sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio rows, parts by weight .:
beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 sugar bean 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 sunflower flour 9.9 tomato paste, calculated on the 30% solids content 8.62 sour cream 50,5 salt 12 black pepper 0.34 water before the release of the target product 1000